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by Brandie Valenzuela

Deviled Eggs are a delicous treat at time. Many cooks prepare them for get-togethers, picnics, and potlucks, but they are also wonderful addition to your family dinner, and a great to use up those extra Easter eggs the kids hunted for!

Below I have compiled five different deviled egg recipes, along with the directions for cooking the perfect hard boiled egg. You will find that deviled eggs are simple to make and extremely versatile.

How To Cook Perfect Hard Boiled Eggs

Place a desired amount of eggs in a saucepan. Cover the eggs with enough cold water, so that the water level is approximately one inch above the eggs.

Keeping the saucepan uncovered, heat the eggs and water over high heat until the water boils rapidly. Remove the saucepan from the heat and cover. Allow the water and eggs to stand for 18 - 20 minutes. Immediately pour the hot water from the saucepan, and run cool water over the eggs until the are cool enough to handle. Drain.

To Peel Your Hard Boiled Eggs

With a hard boiled egg that has been cooled, tap each end of the egg lightly on kitchen counter to crackle the shell. Roll the egg between your hands or on your kitchen counter to loosen the shell, then peel under gently running cold water. Use your peeled hard cooked eggs in any of the recipes below.

Simple Deviled Eggs

6 hard-cooked eggs, peeled
3 tablespoons mayonnaise, salad dressing
OR
3 tablespoons half-and-half
1/2 teaspoon ground mustard (dry)
1/8 teaspoon salt
1/4 teaspoon pepper
Cut eggs lengthwise in half. Slip out yolks and mash with fork. Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Crunchy Garden Vegetable Deviled Eggs

6 hard-cooked eggs -- peeled
3 tablespoons fat-free mayonnaise or salad dressing
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onion
1 teaspoon mustard
1/4 teaspoon salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in remaining ingredients. Fill egg whites with egg yolk mixture, heaping slightly.

Breakfast Deviled Eggs

12 hard-cooked eggs, peeled
1/2 cup fat free plain yogurt
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup cooked, crumbled bacon
1/4 cup parsley -- chopped

Cut in eggs in half lengthwise. Mash yellow yolk and mix with yogurt, salt and pepper. Pipe yellow mixture back into shells. Garnish with cooked, crumbled bacon and chopped parsley. Refrigerate until ready to serve.

Spicy Deviled Eggs

12 hard-cooked eggs
2/3 cup mayonnaise
OR
2/3 cup salad dressing
1/3 cup finely shredded smoked Cheddar cheese
1 teaspoon lemon juice
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
Pimiento strips

Shell eggs; cut in half. Remove yolks; set whites aside. Mash yolks well in medium bowl; beat in all remaining ingredients except pimiento strips until fluffy. Using a pastry bag, pipe yolk mixture back into whites. Cover and chill. Before serving, garnish eggs with two strips of pimiento criss-crossed atop.

Deviled Egg Roll Ups

6 hard cooked eggs, peeled
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons minced pimiento
1/2 teaspoon minced dill
OR
1/2 teaspoon minced chives
12 phyllo dough sheets
1 egg white -- lightly beaten

Cut eggs in half lengthwise and carefully remove yolks. Set white aside. Mash yolks and mix with remaining ingredients, except phyllo dough and egg white. Fill cooked egg whites with mixture; cover and chill. Cut each filled half egg in half lengthwise to make 24 pieces.

Working quickly, fold 1 sheet of phyllo dough into quarters; cut in half. Place one deviled egg piece at one end. Brush sides with lightly beaten egg whites. Roll phyllo strip to enclose egg. Twist ends to close. Keep dough and wrapped eggs covered with plastic or a damp cloth as you work. Deep fry 2 wrapped eggs at a time for 2 minutes.

©2002 - Brandie Valenzuela --All Rights Reserved

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